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Chicken stock New-recipe-icon

This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour

  • Prep: 5 mins
    Cook: 3 hrs
  • 1 litre
  • Easy
  • 1 litre
  • Easy
  • Calories 18
  • Carbohydrates 0.4
  • Saturated Fat 0.3
  • Sugar 0.3
  • Protein 1.5
  • Fat 1
  • Fibre 0.3
  • Salt 0.08

Nutrition per serving

  • Calories 18
  • Carbohydrates 0.4
  • Saturated Fat 0.3
  • Sugar 0.3
  • Protein 1.5
  • Fat 1
  • Fibre 0.3
  • Salt 0.08

Ingredients

  • 1kg chicken carcasses or wings
  • 1 carrot, cut into chunks
  • 1 onion, skin on, cut into quarters
  • 1 leek, cut into chunks
  • 1 stick of celery, cut into chunks
  • 1 garlic clove, bashed
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
  • 5 peppercorns
  • 1 clove

Tip

Adding flavour
If you have any leftover mushrooms or tomato skins hanging around these can be added to the stock for extra flavour.

Method

  1. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.